Effect of Processing Variables on the Oil Uptake, Textural Properties and Cooking Quality of Instant Fried Noodles

Abstract

AbstractFive processing variables comprising mixing time, dough sheet thickness, steaming time, frying temperature and frying time were investigated to determine their effect on oil uptake, cooking quality, textural properties and overall acceptability of instant fried noodles using response surface methodology. Models capable of predicting the quality of instant noodles were derived. Processing variables were found to play a decisive role in determining noodle quality. Higher mixing time was found associated with improved cooked weight but was not much desirable for noodle preparation in laboratory as it resulted in crumblier dough leading to higher oil uptake along with an increase in cooking loss. Thinner noodles contributed to higher overall acceptability and a lower cooking time though increased oil uptake in noodles. For best noodle quality, the optimized values were 4.0 min, 1.2 mm, 6.4 min, 142C, 2.0 min for processing variables mixing time, dough sheet thickness, steaming time, frying temperature and frying time, respectively.Practical ApplicationsInstant noodle is the most enjoyed product not only in China, Japan, Korea and Indonesia but in developing countries also. Preparation of instant noodles involves many steps, which have been investigated for their effect on the quality and acceptability of the product. Process variables have been found to be associated with the oil uptake, cooking, as well as textural quality, which are the important parameters determining the quality of instant fried noodles. The research implications may be utilized both by industry personnel as well as researchers to monitor the process steps accordingly and attain a better product.